A native of Antwerp, Belgium, Chef De Busschere studied his craft at Ter Groene Poorte in Bruges, Ter Duinen in Koksijde and received a culinary master’s degree from ACEBE in Antwerp. During his education at ACEBE, he apprenticed under Chef Harry Van Rooij and Chef Ivo Van Geel at de Kleine Barreel, a Michelin one-star rated restaurant in Antwerp. Upon completion of the apprenticeship, he became chef de partie and then chef de rottisseur at de Kleine Barreel before leaving to pursue a sous chef opportunity at Brasschaat Country Club in Brasschaat, Belgium.

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